3 1/2 c. cranberry juice
4 c. sugar
1 (1 3/4 oz.) pkg. powdered fruit pectin
1/4 c. lemon juice

In 8 to 10 quart kettle or Dutch oven combine cranberry juice and pectin. Bring to full rolling boil. Stir in sugar. Bring again to full rolling boil. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Stir in lemon juice. Quickly skim off foam with metal spoon. Pour at once into hot sterilized jars; seal. Makes 6 half pints.